Wednesday, May 16, 2007
Tickling of the Throat
I am not a fan of bar-b-que sauce. I like my meat, moist and tender, no sauce. I like dry rub, marinating, no sauce. That may make me fickle, but I know what I like. I don't know why. I don't mind it, if the meats cooked in it, but I'm not going to spread more on after the meat is cut. Maybe it is because I like my sweets in forms of chocolate, cakes, and cookies. But I was willing to try again, maybe after years of not eating it, I could find love in Rootbeer Bar-B-Que sauce.
Why rootbeer? I have tons of it. I have found a great local rootbeer-Maine Root. It is based out of Austin. The guys are great, Mark and Matt. I decided to do a project on them for my final video journalism project. They make a saspirilla, ginger root, and a root beer. They only sell root beer in Austin, but are trying to move production from Maine to Austin. They aren't famous, very down to earth.
My dad loves the root beer and so do I. It is something you can sip for awhile and enjoy. Its great for some of us who don't drink a lot of alcohol. (Is this an advertisement or what?) Me being so little cannot drink a whole jug in a week. So I've searched created recipes to go with this rootbeer. There weren't many, but I found some.
One of which is this root beer sauce. It is tangy compared to other sauces. Not sweet. It is sticky compared to others due to the stickiness of the soda. I like it though. Would be good with a steak, too. I tried it with chicken, it was yummy. The chicken was kept moist by the sauce. As a Texan, I'd probably spice it a little more, but for others it would be good as is.
Epicurious Root Beer Barbeque Sauce
1 cup root beer
1 cup ketchup
1/4 cup fresh lemon juice
1/4 cup orange juice
3 tablespoons Worcestershire sauce
1 1/2 tablespoons (packed) dark brown sugar
1 tablespoon mild-flavored (light) molasses
1 teaspoon liquid smoke*
1/2 teaspoon grated lemon peel
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Combine all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, about 20 minutes. Season sauce to taste with salt and pepper. Cool slightly. Transfer to bowl. Cover and refrigerate. (Can be made 2 weeks ahead; keep refrigerated.)
*Smoke-flavored liquid seasoning is available at specialty foods stores and many supermarkets.
Makes 1 1/2 cups.